There are certain smells that instantly make a house feel like a home, and for me, that’s the scent of apples and cinnamon baking in the oven. This Cinnamon Apple Cake is my absolute favorite way to get that cozy, comforting aroma. It’s a moist, tender cake studded with chunks of fresh apple, all topped with a sweet, buttery cinnamon streusel. It’s the kind of dessert that feels both rustic and elegant, perfect for a quiet afternoon with a cup of coffee or as the grand finale to a holiday meal.

I’ve made countless apple cakes over the years, but this one stands out. It’s not too sweet, allowing the natural flavor of the apples to shine, and the crumb topping adds a perfect textural contrast. Every bite is a delightful mix of soft cake, tender apple, and crunchy streusel. It’s a recipe that has been refined over time to be as simple as it is delicious, and I can’t wait for you to try it.

Why I Love This Recipe

This cake is all about celebrating simple, classic flavors. The combination of cinnamon, nutmeg, and fresh apples is timeless for a reason. What makes this recipe special is the moistness of the cake itself. Using a mix of oil and buttermilk keeps it from drying out, even with the long bake time. The streusel topping is what truly elevates it, creating a crisp, sweet layer that is irresistible. It’s a versatile recipe, easy enough for a beginner baker, but impressive enough to serve to guests. Plus, it fills your entire home with the most wonderful, inviting scent, making the whole baking experience a treat in itself.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 2 tsp vanilla extract
• 3 cups peeled and diced apples (about 2-3 medium apples, Granny Smith or Honeycrisp work well)

For the Streusel Topping:

• 1/2 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup cold butter, cut into small pieces
• 1 tsp ground cinnamon

Swaps and Notes

• Apples: I love using a mix of Granny Smith for a tart kick and Honeycrisp for a sweet, firm texture. You can use any firm apple variety you like; just avoid soft, mealy apples that will turn to mush when baked.
• Buttermilk: If you don’t have buttermilk, you can easily make a substitute. Just add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and fill the rest with regular milk until it reaches the 1/2-cup line. Let it sit for 5 minutes before using.
• Streusel: The streusel topping is a non-negotiable for me! It adds so much flavor and texture. If you want a simpler cake, you can omit it, but you’d be missing out.

How to Make Cinnamon Apple Cake

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, and nutmeg.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until well combined.
4. Combine and Fold: Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Don’t overmix! The batter will be thick. Gently fold in the peeled and diced apples until they are evenly distributed.
5. Prepare the Streusel: In a small bowl, combine the brown sugar, flour, and cinnamon for the streusel. Use your fingers or a pastry cutter to cut in the cold butter until the mixture resembles coarse crumbs.
6. Assemble and Bake: Pour the cake batter into the prepared baking pan and spread it evenly. Sprinkle the streusel topping over the top of the batter.
7. Bake: Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool: Let the cake cool on a wire rack before serving. This allows it to set and makes it easier to cut.

Tips for Success

• Dice Apples Evenly: Cut the apples into small, uniform pieces (about 1/2 inch) so they bake evenly throughout the cake.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough, dense cake. Mix until the ingredients are just combined.
• Use Cold Butter for Streusel: Using cold butter is key for a crumbly streusel topping. If the butter is too soft, it will melt into the batter instead of creating those lovely crumbs.

Serving Suggestions and Pairings

This Cinnamon Apple Cake is fantastic on its own, but it’s even better with a few simple additions. Serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. The combination of warm cake and cold ice cream is absolute perfection. If you’re looking for other fall treats to enjoy, these Caramel Apple Pie Cookies are a fun, bite-sized option, and these Pecan Pie Bars are a holiday favorite.

Storage and Leftover Tips

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. The cake freezes well too! Wrap individual slices tightly in plastic wrap and then in foil, and they will keep for up to 3 months. Thaw at room temperature before serving.

More Recipes You Will Love

If you’re a fan of baking with seasonal flavors, be sure to check out these other recipes:

• For another fantastic way to use fruit, my Chocolate Chip Banana Bread is a classic for a reason.
• If you’re already in the mood for all things fall, these Easy Pumpkin Spice Muffins are a must-try.
• My Pumpkin Delight Dessert is the perfect no-bake option for a quick and easy treat.

Final Thoughts

This Cinnamon Apple Cake is more than just a recipe; it’s an experience. It’s the perfect way to embrace the flavors of the season and share a little bit of homemade happiness with the people you love. I hope this cake brings as much joy to your kitchen as it does to mine.

If you bake this, let me know in the comments how it turned out. Do you have a favorite fall dessert you make every year? I’d love to hear about it!